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Randy Mayor; Lydia DeGaris-Pursell Photo by: Randy Mayor; Lydia DeGaris-Pursell

Roasted Cauliflower

Mellow, slightly sweet roasted garlic and onions round out the flavor of cauliflower.

Cooking Light NOVEMBER 2002

  • Yield: 4 servings (serving size: 1 cup)

Ingredients

  • 2 teaspoons olive oil
  • 2 medium onions, quartered
  • 5 garlic cloves, halved
  • 4 cups cauliflower florets (about 1 1/2 pounds)
  • Cooking spray
  • 1 tablespoon water
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh flat-leaf parsley

Preparation

Preheat oven to 500°.

Heat oil in a large skillet over medium heat. Add onions and garlic; cook 5 minutes or until browned, stirring frequently. Remove from heat.

Place onion mixture and cauliflower in a roasting pan coated with cooking spray. Combine water and mustard; pour over vegetable mixture. Toss to coat; sprinkle with salt and pepper. Bake at 500° for 20 minutes or until golden brown, stirring occasionally. Sprinkle with parsley.

Nutritional Information

Amount per serving
  • Calories: 94
  • Calories from fat: 30%
  • Fat: 3.1g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.5g
  • Protein: 4.5g
  • Carbohydrate: 15.4g
  • Fiber: 5.4g
  • Cholesterol: 0.0mg
  • Iron: 1.1mg
  • Sodium: 408mg
  • Calcium: 63mg
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Roasted Cauliflower recipe

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